Gluten-Free Cupcakes: Recipe + 11 Step-by-Step Photos

The first American cupcakes appeared as early as the 18th century. During this period, numerous variations of these miniature, elegant cakes emerged. At the height of healthy eating's popularity, recipes emerged for baked goods that could still fill a holiday candy bar, but they would be much healthier and more nutritious.

Nutritional value per serving

303.3 kcal

Proteins: 4.1 g
Fats: 14.9 g
Carbohydrates: 38.9 g

*Nutritional value is calculated per 100g of ingredients

Total time: 35 min
Complexity:

It's easy and straightforward to prepare, but it does require some experience. Not everyone can do it right the first time.
Number of servings: 10

Gluten-free cupcake batter is just as delicious as regular cupcake batter. The dessert turns out airy, like a cloud, literally melting on your tongue. So, here's a tried-and-true recipe for perfect healthy cupcakes with a delicate buttercream frosting.

Recipe with step-by-step photos

Gluten-free cupcakes

Ingredients

Servings

For the test

Milk

100 ml
Agave syrup

60 G
Coconut oil

30 G
Almond flour

75 G
Rice flour

50 G
Cornstarch

25 G
Baking powder

1 tsp

For the cream

Cream cheese

250 G
Cream 33%

100 G
Sweetener

to taste

Preparation

Step 1

In a clean container, combine the milk and coconut oil. All ingredients should be at room temperature to ensure a smooth batter.

Step 2

Add agave or Jerusalem artichoke syrup for natural sweetness. Stir.

Step 3

Combine all dry ingredients—rice flour, baking powder, and starch—until smooth and sift through a sieve, incorporating air for a fluffier dough.

You can use corn flour, it is also gluten-free.

Step 4

Almond flour adds additional aroma and flavor. You can make it by grinding the almonds in a blender. Be careful not to let the almond flour release oil.

Step 5

Transfer the dough into baking pans. If desired, garnish the pastries with raspberries.

Step 6

Bake in an oven preheated to 180 degrees for 25 minutes.

Step 7

For the cream, combine the cream cheese and heavy cream in a blender. Adjust the fat content of the dairy products according to your preference.

Step 8

Sweetener to taste. I use erythritol.

Step 9

Beat everything until creamy. You can also add a little food coloring of your favorite color to make the cupcakes look fancier.

Step 10

Decorate the cooled cupcakes with cream using a pastry bag.

Step 11

Done. Bon appétit!

What to bake cupcakes in

Cupcakes are small cakes whose main feature is a fluffy, creamy topping. They should be baked in molds to achieve their elegant, miniature look. The most popular mold options among pastry chefs include:

"Tulip" is an unusual paper form with pointed petals in which cupcakes can be served;
"Accordion" cupcake pans are standard cupcake pans that fit snugly around the base of the cupcake and allow you to fully enjoy the creamy topping;
with a rim - dense standing forms in which cupcakes can be served to the table;
Metal—reusable muffin pans are ideal for ensuring the muffins are fully baked. To ensure proper rise, grease the inside with butter or vegetable oil.
Silicone molds are reusable and do not require greasing and hold their shape well.

Please note that tulip and accordion-type cupcake pans must be placed in a metal pan to prevent the cupcakes from spreading or becoming misshapen during baking.

How to store cupcakes?

Cupcakes have the same shelf life as regular baked goods—up to 5 days. Store in the refrigerator, wrapped in plastic wrap, or in a dark, dry place in an airtight container.

If cupcakes are decorated with frosting, their shelf life is reduced to 72 hours.

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